I really liked this and so did my husband. Never used the food processor before for this but it helped to make it fine enough for a sandwich, instead of the usual chunky. I reduced the celery a little and added some finely chopped green pepper. Hubby doesn't like too much celery. Plus i used chicken that had been on-the-bone chicken breasts. Used Marzetti cole slaw dressing, the only kind I could find. Susie

Reviewed On: May 14, 2012

This is a delicious soup. I only make half for the 2 of us. I have made it as is and sometimes I trade some of the potato for more broccoli. It comes out greenish, a neat idea for St. Patty's Day. I recommend removing the soup from heat, and gradually whisking in the cheese so it doesn't curdle. I used sharp cheddar. Also it is nice to use a stick blender directly in the soup pot. Like others, I also cooked the broccoli in with the potatoes toward the end. I cooked till real tender. Thank you Ruth from Susie.

Reviewed On: Feb. 10, 2012

My recipe just like this one has buttermilk instead of sour cream. Be sure the hot liquid has cooled down before you add it to eggs. Otherwise your eggs will "cook" before you want them to. Also you can make this in a 13 x 9 pan for a thicker cake. It will take a bit longer to bake. One person mentioned not liking the frosting being too thick and the cake too thin. I let my cake cool for about 30 min. before adding the frosting.

Reviewed On: Jan. 10, 2012